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Evolution During Three Ripening Stages of Évora Cheese

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Evolution During Three Ripening Stages of Évora Cheese foods Article Evolution during Three Ripening Stages of Évora Cheese Graça P. Carvalho 1,* , Rute Santos 1,2,3,* , Anabela Fino 1, Paulo Ferreira 1,2,4 , Francisco M. Rodrigues 1,3 and João Dias 5,6 1 Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal; [email protected] (A.F.); [email protected] (P.F.); [email protected] (F.M.R.) 2 VALORIZA–Research Centre for Endogenous Resource Valorization, 7300-555 Portalegre, Portugal 3 MED-Mediterranean Institute for Agriculture, Environment and Development, Núcleo da Mitra, Apartado 94, 7006-554 Évora, Portugal 4 CEFAGE-Center for Advanced Studies in Management and Economics, Universidade de Évora, Palácio do Vimioso (Gab. 224), Largo Marquês de Marialva, 8, 7000-809 Évora, Portugal 5 Polytechnic Institute of Beja, Agrarian School of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal; [email protected] 6 Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências e Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal * Correspondence: [email protected] (G.P.C.); [email protected] (R.S.) Received: 10 July 2020; Accepted: 17 August 2020; Published: 19 August 2020 Abstract: The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 ◦C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer. Keywords: cheese; ripening; sensory analysis 1. Introduction According to the FAO, the production of ewe milk cheese in Portugal was 11,434 tons in 2014 [1]. Évora cheese is a traditional raw ewe’s milk cheese in the Alentejo region in South Portugal [2]. It is a small, hard paste, ripened cheese usually sold from 6 to 12 months after manufacture. It can also be sold after a period of 1–1.5 months of ripening, as half-ripened cheese. Évora cheese has had a PDO designation since 1994, and its sensory and physicochemical attributes are essential to ensure its particular genuine properties [3]. It is traditionally sold in small grocery stores and street markets, and it Foods 2020, 9, 1140; doi:10.3390/foods9091140 www.mdpi.com/journal/foods Foods 2020, 9, 1140 2 of 11 is widely consumed in the region itself. According to Rivara, cited by Rodrigues et al. [2], in the past these cheeses were used as a daily payment to farm workers. The same authors state that the extensive sheep milk production system, manufacturing process, and ripening conditions are mainly responsible for the specificity of Évora cheese. It is exclusively coagulated with thistle (Cynara cardunculus L.) aqueous extract according to the specifications established for traditional and ancestral knowledge of production and processing. The coagulant enzymes extracted from C. cardunculus L. flowers, cardosins, are aspartic proteinases and have a more intense secondary proteolytic action on αs- and β-casein in cheese than other coagulants, with an impact on the biochemical and sensory properties of cheese [4]. In the manufacturing of Évora cheese PDO, salt is typically added to the curd, but it can also be spread at the top and bottom surfaces of the cheese. Milk composition, differences in salting procedures, and the variability in storage conditions are sources of heterogeneity that affect cheese quality. These conditions determine the physical and flavor attributes of cheese, which influence the preference of consumers [2]. This heterogeneity is more visible when the same cheese product is marketed in different ripening stages. The ripening (maturation) period of cheese can range from two weeks to two or more years, and during this period the flavor and texture characteristics of the variety develop. Ripening usually involves changes to the microflora of the cheese, including death and lysis of starter cells, development of an adventitious nonstarter microflora, and, frequently, the growth of a secondary microflora [5]. The biochemical changes that take place during ripening include the metabolism of residual lactose, lactate, and citrate as well as lipolysis and proteolysis. Following these primary changes, there are secondary biochemical reactions that are critical for the development of volatile flavor compounds, including the metabolism of fatty acids and amino acids. Proteolysis is considered the most complex and important of the primary biochemical changes that occur in most cheeses during ripening [2]. The ripening period and conditions have been shown to influence physical, chemical, and rheological parameters as well as sensory attributes of ripened ewe cheeses [6,7]. Descriptive Analysis is the second major class of sensory test methods. This method quantifies the perceived intensities of the sensory characteristics of a product and is the most comprehensive and informative sensory evaluation tool. This method is used to characterize a wide variety of product changes and research questions in food product development. The information can be used to reveal insights into the ways in which sensory properties drive consumer acceptance, information, and instrumental measures using statistical techniques such as regression and correlations. There are different variations and improvements in the techniques of descriptive analysis [8]. This study focused on the influence of ripening time on the chemical properties and sensory features of Évora cheese in order to contribute to increase the knowledge about the quality of this cheese. 2. Materials and Methods Cheeses were sampled at a local small cheese factory in the Évora district. All cheeses were ripened in the same chamber under equal temperature (14 to 15 ◦C) and humidity (65 to 70%) conditions. The manufacturing process was the same, with salt being spread on the top and bottom surfaces of cheese. Ten units of cheese were sampled at three different ripening periods (120, 60, and 30 days) from the same batch of production, corresponding to stages 1, 2, and 3, respectively, adding to a total of 30 cheese units under analysis. In each cheese unit, a sample of 25 to 30 g was grated, and the NaCl content, moisture content, and water activity were analyzed. The NaCl content was determined based on the chloride content by potentiometric titration of the chloride ions with a solution of silver nitrate (0.1 mol/L) according to the Volhard method [9]. This method consists of titrating silver ions (Ag+) in excess with a standard thiocyanate solution and using the conversion factor of 58.4 to calculate the concentration of sodium chloride in g NaCl/100 g. The moisture content was determined by the gravimetric method, following NP 3544/1987 [10]. A 5 g mass of grated cheese sample ( 0.01) was dried in an oven at 101 1 C for ± ± ◦ 4 h, and it was mixed with sand previously treated with hydrochloric acid. Subsequently, successive Foods 2020, 9, 1140 3 of 11 drying was carried out for 1 h until two consecutive weightings did not differ by more than 0.5 mg or there was an increase of mass. The salt-in-moisture (%S/W) was calculated by dividing the NaCl-in-cheese content (%, wt/wt) by the moisture content (%, wt/wt). The water activity (aw) was determined using a Hygropalm water activity measuring device (Rotronic AG, Bassersdorf, Switzerland) in a temperature-controlled chamber at 20 ◦C. The pH value of the cheese mass was assessed by an electrode with a specific cap for hard samples, with a Mettler Toledo FiveEasy™ pH Electrode model LE438 DS (Mettler Toledo, Columbus, OH, USA). All measurements were performed in triplicate, and the average value of each determination was considered. A panel of 12 tasters was selected. At present, there are no officially trained panelists for Évora cheese PDO. For this study, tasters were chosen among middle-aged (46 to 55 years old) women with higher education, born and residing in the Alentejo region, and familiar with this particular product; therefore, they were regular consumers of Évora cheese. A 3-h training session was performed to explain to tasters the terminology used to describe the different attributes of cheese according to [11] as well as the scale used to classify each attribute. The authors chose to reduce the variability of factors that influenced consumers’ attitudes towards the product, and to assess the panelists’ ability to distinguish between the three ripening periods under analysis. Tasters were asked to evaluate 18 attributes (6 regarding appearance, 3 regarding aroma, 5 regarding taste, and 4 regarding texture) [12], and they were asked to classify their global appreciation of the product and intent of purchase. Each attribute was classified on a scale from 0 to 5.
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